Shikampuri Kebab (stuffed meat tikki/patties)

As usual…..I did the vanishing act, again ūüôā but have a good reason for that this time…Ma and Baba were here to stay with us in Melbourne…Oh! What a wonderful time we had together…visiting Tasmania where we went to Hobart, the 2nd oldest settlement of Australia and New Norfolk (a rusty old town rich in Antique shops dating back to World War II). We traveled a lot in the last few months, but in between I did cook..Baba and Ma, as you guys know, love variety and I wanted them to taste everything that isn’t easily available in India…from quails to new fish varieties like salmon, snapper, etc.., from veggies and fruits like fennel, butternut pumpkin, celery, persimmon, ¬† to ‘strange’ foods like raw oysters and mussels. In the next few posts I will share some of the recipes I that I made for them.

To start with lemme write about Shikampuri Kebab. Now the Mughals are praised for bringing in the concept of kebab to India. ¬†But it seems making kebab in different forms was a well-established tradition in India.¬†The Rajputs made ‘Suley’ or smoked kebabs with the game meat they brought in from their hunting expeditions. To preserve the meat they would spice &¬†pickle it and then cook it the next day over an open fire in the forest.¬†¬†When the Mughals came, they brought in their version of the kebabs and introduced the use of dried fruit, fragrances such as rose and¬†kewda¬†and nuts with the meat.

Interesting eh?! Anyways, going back to the post, here is the recipe.

DSCN1989

Continue reading

The Quintessential Butter Chicken or Murgh Makhani with Panchmehl Daal and wholewheat Naan

Thanks a ton Didiiiiiiiiii for putting up the masala chai recipe coz this would be a perfect reference point for me to make a good tea!! You know how I don’t like drinking tea (another reason of being a Fraud Bengali as they are known to be avid tea-drinkers)¬†and as a result I am regrettably incapable of making that good “Kadak Chai” or strongly brewed milk tea which many Indians love. ¬†Every time I make this tea, either the milk quantity or the leaves are in excess leading to a pretty yukky tea..those who endure the torture of drinking this would politely say its good! But am sure the moment I go back to the kitchen they look for the nearest plant pot to discard the tea and silently mock at my¬†culinary¬†skills!! haah!!! HOPEFULLY not anymore!!! ūüôā

Today I would write about Butter Chicken which is possibly the best known Indian dish in the world. One can find many versions of this on the internet and I tell you each one looks awesome! But they all go back to the original concept that Moti Mahal Delux produced in 1947 by cooking leftover Tandoori Chicken (roasted whole chicken with spices) ¬†in a tomato based velvety gravy with¬†copious¬†amounts of cream and butter. ¬†Therefore mine is similar to the 100s of versions available. ¬†However, the only difference I have in my recipe is I use caramelised chicken instead of tandoori. ¬†I think when you roast a chicken without skin (the normal practice in India), the boney ends tend to become a bit hard if one is not able regulate the temperature properly. ¬†I know Didi you wouldn’t agree with me on this point, still I would insist that the results of my dish and the one you make (with roasted chicken) would be same. Coz¬†ultimately¬†it is the gravy and the aroma that should sweep one off from their feet, right? So here is my version!

Butter Chicken (Murgh Makhani) with Wholewheat Naan and Panchmehl Daal

Butter Chicken or Murgh Makhani

Chicken                            800 gms (With bones or boneless)

Yoghurt                           250 gms

Lime juice                       2 tbsp

Ginger-Garlic paste       2 tsp

Tomatoes                       1 kg chopped (or 2 cans of tomatoes)

Onions                             2 large chopped

Ginger                              4 inch piece cut in julienne

Garlic                               1 whole chopped

Green Chillies               5-8 cut into long slices

Spices                              3-4 strands of Mace, 5 whole and 3 powdered Green Cardamom, 5-6 Cashew nuts

Fenugreek Leaves (Kasoori Methi) 2 tbsp

Kashmiri Chilli powder  1 tbsp

Butter (50-100 gms) and Full Cream (200 ml)

Freshly made Garam Masala Powder   1 tbsp

Salt and Chilli powder to taste

Marinate the Chicken for 2-3 hours¬†(if boneless cut into 3 inch pieces) in¬†yoghurt, salt, 1 tsp red chilli powder, lime juice and ginger-garlic paste (if you like you can add red/orange food color but since I don’t like using artificial color, I skip it). When done, in a pan put 2 tbsp butter and fry the strained chicken pieces in batches (use very little butter/oil at this time). ¬†Caramelise them well on medium to high heat and set aside. ¬†In the same pan which is now brown with all the juices from the chicken, add 1 tbsp butter, the mace, 4-5 cardamom pods and 1/2 tbsp kashmiri chilli powder. ¬†The idea of butter chicken is to get that nice orange colored gravy which many get by adding food color. I used another trick – I learned it from a TV show where the chef’s tip was that if you add kashmiri chilli powder to the hot oil, the curry gets a lovely red color. After this, add the tomatoes. Once they are softened, add the onion, 1/3rd of the ginger and all the garlic. When everything is soft, add the cashew, keep on the fire for another 2 minutes and then blend the mixture into a fine paste. ¬†Run the whole paste through a metal sieve and discard the seeds/skin residue.

This slideshow requires JavaScript.

In a fresh pot, heat 2 tbsp butter and add half of the remaining ginger julienne and green chilli slices.  Fry them well and add the tomato paste as well as the fried chicken pieces.  Cook for 10 minutes in medium heat or till the oil begins to surface on the curry (cook for 15 mins if there are bones).  Mix in the cream, season as per taste (salt, chilli and kashmiri chilli) and stir well.  Simmer for another 5-7 minutes Рthe gravy thickens by this time into a creamy consistency due to the cashew paste (keep a watch or else the gravy might become too thick and stick to the pot..if this happens, add 2-3 tbsp water).  In a separate pan, dry roast the fenugreek leaves for 2-3 minutes and then powder it.  At the end, sprinkle the garam masala powder, cardamom powder, ground fenugreek leaves, ginger julienne and a dollop of butter on top and serve. Some like a dash of lime juice with it too, but feel free to savour this delicate and flavorful dish as you like! Vegetarians can replace the chicken (and the yoghurt) with paneer to make Paneer Butter Masala or Paneer Makhni with all the rest of the ingredients and process remaining the same.

Panchmehl Daal:

I learned this from my friend Mubashira, who is an awesome cook like her hubby Ali. She instructed me to take 1 part each of Red Masoor daal, White Urad daal, Arhar daal and Moong daal mixed with 2 parts of Chana daal (I tweaked the recipe by reading more about it though). Together the whole mix should be 1  cup (for 4 people).  You boil these together with 1 tsp Fennel seed powder, 1 tbsp cumin powder, 2 chopped tomatoes, 2 tbsp ginger-garlic paste, green chillies, salt and 2 tbsp ghee (clarified butter).  I pressure cooked all together for 15 mins till it was a nice mash.  Then one has to temper it. In a pan, put 2 tbsp ghee, 1 tsp cumin seeds and 2 whole red chillies (broken).  Add 2 finely sliced medium sized onions and fry till golden brown. Add to the daal, mix well, season with salt and add water for the desired consistency.

Healthy Naan:

Didi, I was running late that day when I cooked this fare..so I quickly used the same recipe as the pizza dough¬†(proofed the dough for an hour) but replaced the white flour with atta (whole wheat flour)¬†and oil with ghee. ¬†I rolled them into long elongated shapes, stuck cumin seeds on top and put them in a pre-heated oven at 180 degrees for 15 mins. ¬†Now these turned into pita breads, so I made the rest of the naans on a frying pan. I kept the heat on medium and let the naan rise from one side. Then flipped it over to cook it well from both sides. ¬†The good thing about these wholewheat naans was that they remained soft even after they got cold unlike their white flour versions which become chewy and hard when they are cold. Some critics would even say this is not a naan, but trust me there are so many recipes of naans, and all I would say is this, “These are Dakhina’s versions of healthy and soft naans” ūüėõ

Didi and Daibi, do try out my versions of these famous dishes and let me know how you like it.

Till then, lots of love,

Dakhina

Exotic Indian Chutneys

1.  Hot and Spicy Shrimp Chutney

Shrimp                      100 gm, cleaned

Garlic                         2-3 pods(tweak according to taste)

Green Chili               2-3

Onion                         1

Cumin Seed              1/4 tsp

Lemon Juice and Salt to taste

Oil                                1 tsp

Method 

heat the oil,add the shrimps and fry on low heat till crisp and red. Grind together with all other ingredients adding just a few drops of water.It should be thick and smooth in texture. Add salt and lemon juice.

2.  Groundnut ( Peanut) Chutney

Groundnuts                                   100gm

Dry Red Chilli                               1-2

Garlic                                                1-2

Lemon juice and Salt to taste

Method

Grind the peanuts with garlic and chilies , adding very little water. Add lemon juice and salt.

3.  Coconut Chutney

Fresh coconut grated/small pieces                100gm

Dry-Roasted Chick Pea                                         a small fistful

Yogurt                                                                          3 tbsp

Ginger                                                                            1- 1 inch piece

Green chili                                                                    1

Black mustard seeds                                               1 tsp

Asafoetida                                                                    pinch

Curry leaves                                                                few

Dry red chili                                                                 1

Sesame oil/ white oil                                               1 tsp

Salt to taste

Method

Grind the coconut, ginger, chick pea, with the yogurt to fine paste. Do not add water. Take out into the serving bowl, add salt to taste.

To prepare the temper,In a small pan heat the oil, once it is smoking hot take off the heat and add the black mustard seeds, asafoetida, dry red chili and curry leaves. Once the mustard starts spluttering pour over the chutney.

4. Tangy Indian Salad Dressing (1/2 cup)

Lemon Juice                                                         2 tbsp (for an extra tang, add more)

Olive oil                                                                  5 tbsp

Mustard paste (homemade or ready made) 1-2 tbsp depending on the pungency

Ginger                                                                     1tbsp grated

Garlic                                                                       1 pod grated

Coriander Powder                                             1 tsp (optional)

Sugar                                                                       1 tsp

Yoghurt                                                                  2 tbsp

Salt and Pepper to taste

Method

Mix all in a quarter size bowl and beat well with a fork for 5 mins. Let is stand for 10 mins as it would allow the flavors to infuse well. This can be stored in the fridge for a week.

 

5.   Bengali Style Sweet Tomato Chutney

Tomatoes (blanched, peeled & chopped)              6-8

Sugar                                                                                     1-2 tbsp

Raisins                                                                                  a few

Dates                                                                                    a few (deseeded and chopped)

Ginger                                                                                  1 inch square, julienned

Black Mustard Seeds¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ tsp

Whole dry red chili                                                          1

Chili powder                                                                       pinch

Oil (vegetable)                                                                  2 tsp

Salt to taste

Method

In a wok/pan heat oil, add the mustard. Once it splutters, add the whole dry red chili and ginger. Fry for half a minute, add the chopped tomatoes, sugar, chili powder and salt to taste. Cover with a lid; simmer on low heat till the tomatoes are pulpy. Now add the raisins and dates. Simmer for a few more minutes and remove from heat. Serve hot or cold. This chutney should be a little syrupy.

6. Roasted Brinjal (Aubergine) Chutney

Brinjal (aubergine)                                                          1-2

Onion finely diced                                                           1

Garlic                                                                                     2-3 pods per brinjal

Coriander leaves (cilantro)                                           1 bunch finely chopped

Green chili                                                                          2(deseeded and finely chopped)

Ginger                                                                                  1/2 inch piece finely grated

Mustard Oil                                                                        1 tsp

Salt to taste

 

Method

Make gashes in the aubergine and insert the garlic pods. Coat with a little oil and roast on naked flame or in oven. Take out, remove the skin and grind to paste along with ginger. Add the finely diced onions, chopped coriander, oil, chili and salt. Serve with hot steamed rice. You may substitute Olive oil in place of Mustard oil.

 

 7. Quick Aam Kasundi (Raw Mango and Mustard Chutney)

Raw Mangoes                                                                   2-3, peeled, pitted and chopped

Black/White Mustard Seeds                                        2 tbsp

Mustard Oil                                                                        2 tbsp

Salt to taste

Method

Blend the mangoes to a paste, do not add water. Separately grind the mustard seeds to a thick paste. In a wok heat the oil, add the mango pulp, cook for a few minutes. Add the mustard paste, salt and simmer till thickened. Serve cooled.

Alternative Recipe

Ingredients same, except oil is increased to 1 cup and mustard seeds are dry ground.

Mix the blended mango paste and mustard paste. Add the oil and salt. Pour into a sterilized glass jar and keep in sun for a few weeks. Keeps well for a long time.

 

 8. Sweet and Sour Tamarind Chutney

Tamarind paste (Imli)                                                     3 tbsp

Sugar/ Jaggery (gur)                                                       2 tbsp

Red Chili Powder                                                              1 tsp

Dry Ginger Powder (Saunth)                                       1 tsp

Water¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ cup

Salt to taste

Method

To make tamarind paste, soak a large fistful of dry tamarind in a cup of hot water. Let it sit for ten minutes, Using your fingers squeeze it into a pulp. Strain.

Thin the Tamarind paste with the water, add the sugar or jagerry, red chili powder, dry ginger powder, salt. Boil till it becomes syrupy. The taste should be tangy, sweet and sour. The sourness depends a lot on the quality of tamarind, so adjust the sugar accordingly.

 

Hot and spicy Mint chutney

Mint 1 large bunch( the leaves picked from the stems)

1 Raw mango, stoned and cubed ( in case raw fresh mango is unavailable, you can use lemon juice/tamarind pulp/raw mango powder)

2-3 green chilies

salt to taste

Method

blend all the ingredients together to a fine paste, adding the minimum amount of water.

Store in a lidded container in the fridge. Stays for two to three days.

use with all Indian savory snacks